A drive from Bangalore to Mysore is incomplete without stopping by in the town of Maddur to have the very famous "Maddur Vada".Maddur Vada is also frequently sold on trains that traverse these two cities.Maddur vada is a type of vada or snack item which is unique to the state of Karnataka, India.This snack derives its name from the town of Maddur which is half way between Bangalore and Mysore.This snack is easy to make, and does not need any prior preparation.The ingredients used are almost always available in the kitchen.

Butter Garlic Corn on the Cob, is a quick and easy recipe, and a dish which goes well as an accompaniment with any grilled food.It can also be eaten as it is, My daughter loves this, and so do all of us.

Today being Christmas I made Vanilla cake with one of my friend's recipe.. am no expert at making cakes, but because of my friend Sonal Alvares, who is expert at baking and runs a cake business in London, I am able to successfully bake a cake...!So today's dessert is my daughter's attempt to create something different out of the Vanilla cake I made. She loves strawberries.... so this one is from her...!!I will publish the Vanilla cake recipe soon, with detailed steps, but this dessert is quite simple.Crush some fresh strawberries with some castor sugar, and pour it on the vanilla cake pieces just before serving. Top them with more strawberries if you wish..!!Lightly dust some icing sugar on top...!!

Prawn biryani is another of my favorite Rice dish. Last week and the weekend have been hectic, had made lots of cooking plans for Christmas which didnt quite materialize.So made this simple prawn biryani today to celebrate Christmas.

Friday, 21 December 2012

Here is the perfect evening snack for winter...What better way to start the holiday season, than with some hot vadas and tea...I had some Dill leaves, so thought of making these vadas or deep fried snack....Dill leaves are called as "Sabsige Soppu" in Kannada, and I was first introduced to this herb in Hassan during my engineering days.There were several dishes which were made with Dill, like "Sabsige soppina saaru" or "Dill Dal", "Sabsige soppina Chitranna" or "Dill rice" etc, but I loved these vadas the most.I always thought that this herb was native to that region, since I had never eaten or seen them in Mangalore.Its only after I started working, and then traveled the world, I got to know that "Dill leaves" are used in various other cuisines like South American, Persian cuisine etc.

Sweet Moong Dal Khichdi is a Konkani delicacy that is normally made during festivals.Its easy to make.... The khichdi could be served in bowls or spread on a plate and then cut into cubes.Best served with ghee...My Mom is an expert at making this, and recently I learnt from her.

Monday, 17 December 2012

The Rajasthani region almost certainly has the most varied techniques of food in India. Rajasthani cuisine is spicy and most of the delicacies are vegetarian except for a few delectable and mouth-watering meat dishes like Laal Maas (red meat curry).

Traditionally this dish is not just red in color but also spicy.

However, if you only want the color and not so much spice, you could substitute half the amount of chillies with Kashmiri chillies which give only color and no spice.

"Methi Paratha" or Indian bread rolled with Fenugreek leaves is a very healthy meal, you could have it for breakfast, lunch or dinner... you will love it... especially when served with butter, green chilly pickle and curds.Methi or Fenugreek leaves are very good for health, as they are rich in anti-oxidants, iron and fibre.These parathas are a good way to include them in your daily diet.

Saturday, 15 December 2012

This is a starter which I created just now as we were feeling hungry and cold and all we wanted was some warm food to eat.Had some prawns and some peppers (capsicum) in different colors, so just thought of putting these together and making a quick starter... used some chinese ingredients which were in my kitchen.. and there you have "Prawn Stir fry with Tri-Color Peppers and Cashewnuts"... you could say this is a Chinese inspired dish....Quick to make.. and yummy to taste...!!

Friday, 14 December 2012

Southern Fried Chicken is a mouth watering starter which is very popular all over the world.This dish is very simple to make, but yes the ingredients may not be available in all grocery shops in India, you may have to go to big Supermarket to find the Creole seasoning and tarragon. But even without using these 2 ingredients the fried chicken still tastes yum!You could however replace the Creole seasoning with 1 tbsp each of dried oregano and 1 tbsp of dried thyme.Here is the recipe for the same..!!

Thursday, 13 December 2012

"Shepherd's Pie" is an English dish, traditionally made with mince lamb/mutton with a crust of mashed potato.Its very easy to make, but yes the baking time is anywhere between 25-35 minutes, but trust me its worth the wait, 'cause this pie is most mouth watering and comforting and perfect for dinner on a cold winter evening.

Wednesday, 12 December 2012

Just the thought of having "Mutton Cutlets" in India Coffee House on MG Road in Bangalore, makes my mouth water.Such is the taste of the mutton cutlets there, and if you have not had these cutlets you sure have missed something...!The memories of having these mutton cutlets dates back to my childhood when we would come here on vacation, and on one day come to MG Road just to have a hot coffee and Mutton/Veg cutlets and then walk down brigade road...There is nothing that can beat the Breakfast there with bread butter toast, Mutton/ Veg cutlet, omelette, scrambled egg, and coffee... Its "the" perfect start of the day......The tradition of having this breakfast continued during my college days when I would come to Bangalore with my friends for project work, and then after my wedding and then with my lil one.Although this place was closed for sometime and now moved elsewhere...., the memories of those days and the taste of these mutton cutlets will linger on in my mind forever...These cutlets may not be exactly the same, but nevertheless they are mouthwatering....

Fenugreek leaves are basically a kind of green leafy vegetables. So they will give you all the goodness associated with green vegetables.

The fresh leaves of the Methi plant have a slightly bitter under taste and can be cooked just like we cook spinach. It is a very good source of iron. That is why fenugreek, both its seeds and leaves are considered medicinal for curing anemia.

Fenugreek could give competition to Spinach as a rich source of vitamin K. Commonly spinach is the traditional answer to all your vitamin K needs but fenugreek has almost as much or more of this vital nutrient. It will fulfill your body's fibre requirements abundantly. Surprisingly, fenugreek is also a great source of protein and nicotinic acid.

Inspite of so many benefits people sometimes don't prefer to eat fenugreek because of its bitterness.

The solution is to either eat it fresh or add the dried leaves to foods like dals, curries or mix it or knead the flour to make tasty methi parathas.

Here is a simple side-dish "Aloo Methi" which my Mom regularly makes, and over the years I too make it often for its health benefits.

Saturday, 8 December 2012

Mushrooms provide you with lean proteins as they have zero cholesterol, fats and very low carbohydrates. The fiber and certain enzymes in them also help lower cholesterol level. Moreover, the high lean protein content in mushrooms helps burn cholesterol when they are digested.Tandoori Mushroom Tikka or Grilled Mushrooms, is a very delicious vegetarian starter.There are many ways to make Tandoori Mushroom Tikka but this is my way of making mushroom tikka in the fastest possible way.I have used a gas barbeque to grill the paneer.But you can you use any kind of barbeque or grill.The ingredients however remain the same.You could grill capsicum, tomatoes or even pineapple chunks along with the mushrooms if you like.I mostly make it as a late evening snack, rather than a meal starter.

Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. This humble backyard low calorie vegetable contains vitamin A, it is also rich source of minerals like copper, calcium, potassium and phosphorus.

Here is a simple Pumpkin Stir fry recipe, which I love!

Its a konkani side-dish that goes well with rice and dal as well as Rotis or puris.

Moong beans are highly recommended not only as a rich source of nutrients but also as medication. Moong beans can help to clear heat and toxins from the body, balance the organs and skin. Mung beans also improve circulation throughout the body.

Here is a simple side-dish using Moong beans.

The seasoning is of mustard and curry leaves so it can be prepared on festival days when onion and garlic cannot be used.

Thursday, 6 December 2012

The word 'Quiche' comes from French. A pie made primarily of eggs and cream in a pastry crust. Other ingredients such as chopped meat or vegetables are often added to the eggs before the quiche is baked.Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word‘quiche’ is from the German ‘Kuchen’, meaning cake. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust. Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, -“real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack. I used to buy a slice of quiche almost everyday for dinner when I was deputed to Germany during my work days...But now a freshly baked quiche, is the perfect comfort food...I love to have quiche for an early dinner.... its filling, healthy and yet so delicious..!I have made the pastry base at home, and for that you need to follow the exact measurements I have given, but the filling is as per my palate, so you could make it the way you want.....

"Mavinkai Chitranna" is a famous rice dish from Karnataka, India. The main ingredient of this rice dish is Raw Mango.Yesterday, while shopping I found raw mangoes in the vegetable section, and could not resist picking it up...Raw Mangoes are normally available from the month of March when summer starts setting in most states of India, but nowadays raw mangoes are available almost through out the year..Raw Mango or green mangoes have plenty of health benefits which are different from ripe mangoes. Green Mango is full of lots of vitamin C, and they are great for warding off anemia. Green mangoes also enhances memory, guess that's why most women have better memory power since most women love green or raw mangoes. Green Mango juice is also good for relieving sore throats. Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Mix one chopped raw mango with honey and salt. Consuming this mixture is very much effective in curing for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.The main ingredient of this rice dish is Raw Mango.This rice dish has the perfect balance of spice and tang...!Just thinking about this rice dish makes my mouth water... Trying making this....you'll love it!

Tuesday, 4 December 2012

This starter which I call "Grilled Pepper Chicken" is my own creation, lovely dish for this winter...You could use chicken pieces with or without bone, but from experience I have realized that grilling chicken pieces with bone is quicker, and the chicken still remains juicy and succulent.The chicken can be grilled in an OTG or charcoal grill or a barbeque grill, either ways this is one starter I love to eat during cold winter evenings.

"Vaagu" means "Tiger" in Konkani, and just like the Tiger this dish is fiery and ferocious, but yet as elegant and majestic as the tiger...the taste of this dish is simply devine...I make this dish quite often at home as its not just tasty, but also easy to make and requires very less ingredients, also these ingredients are almost always available in the kitchen."Batate Vaagu" is a spicy side-dish that goes well with Rice and dal, as well as Rotis/Chapatis.This dish is normally made during festival or fast days in the Konkani community when onion and garlic are not used in cooking.This version of "Batate Vaagu" is very old, my granny learnt from someone in the mid 60s and she passed it on to her children and so on.Now of course there are several versions of this dish adding coconut, coriander seeds etc..But this version is the one we make most frequently at home without any prior preparation.

Friday, 30 November 2012

Pani Puri or Gol Gappa or Puchka is my favorite Chaat or Indian Street Food. It consists of a round, hollow puri, fried crisp and filled with a mixture of water ("pani"), and some filling of chaat masala mixed with potato or onion and chickpeas. It is small enough to fit completely into one's mouth.You can find Pani Puri vendors on every other street in India. However due to reasons of hygiene, I have almost stopped eating chaat on the streets especially after I have become a Mother.I not only make the chutneys at home but also make the "Puris" at home itself.Half a cup of semolina will make around 40-50 puris or papdis and this is sufficient for me and my daughter for 2-4 rounds of chaat.Another reason for making "Puri" at home, is that they are crispier and stay crispy fresh in an airtight container for more than a week.Also the shop sold puris are so big that my lil one could barely put the whole puri in her mouth in one shot...all these reasons were enough to continue making puris at home.However the earliest memories of making "Puri" for chaat is of my granny during my college days while we lived in Hassan.We loved chaat and there was no good place in Hassan to eat chaat, so my granny found out this recipe of making Puris through some cookery books and a few attempts.My brother an I would try to help her in rolling the puris and make a mess of the kitchen, but that was really good fun..And we would make hundred+ puris.... on a sunday afternoon and gobble them all up in no time..The work of cleaning up the kitchen would be on my sweet Mom...But those childhood memories are so amazing that they motivate me to actually spend some time and effort to make puris at home.But try making this once at home from scratch, am sure you will make it again and again and stop eating chaat outside.

Thursday, 29 November 2012

One of the most popular vegetarian starter in any Indian restaurant is the Indo-Chinese "Gobi Manchurian" or Cauliflower Manchurian.This is one starter loved by all especially kids.This starter has the perfect balance of soft cauliflower on the inside, with crunch on the outside and perfect mix of sweet, salt and spicy flavors.The trick of getting this perfect balance depends on the time the cauliflower is first cooked and then fried.If you cook the cauliflower more than the required time the crunch does not come thru.The amount of the various sauces added is also a major factor that contributes to the balance of flavors.After a couple of trials, I have managed to make the perfect Gobi Manchurian.So here is the recipe, follow the timings and measurements as I have given and am sure you will make the perfect Gobi Manchurian at home!!

This dish is made using "Mattu Gulla", the famed Udupi brinjal/eggplant. The famed eggplant species adds an exceptional flavour to the Mangalorean/Konkani cuisine and has tickled the taste buds of the food buffs far beyond the district. The Gulla is grown only in Katpadi, Mattu and Kaipunjalu in Udupi district.This eggplant is also very close in taste to the "Thai Eggplant" grown in South East Asia and Sri Lanka.However if you do not find either of these, you could make this dish with the most easily available eggplant/brinjal which is fleshy.But this dish is a must try as its very easy to make and yet so delicious!You could use it as a side-dish with rotis or with rice and dal.For me this dish is the most favorite accompaniment with Red Rice Konji or porridge also known as "Pe'j" in konkani.

This is a simple side-dish for rice which also doubles up as an accompaniment for Dosas or Indian Pancakes.Its very easy to make and quick, this dish is typically made with potatoes and tomatoes, but you could use other vegetables of your choice.Tomatoes are often considered a vegetable, though in actuality they are a citrus fruit. Tomatoes are an incredibly versatile food. They are delicious eaten raw, in salads or on sandwiches, and take on a wonderful sweetness when cooked.Numerous studies have concluded that the more tomatoes people eat the lower their risks of certain cancers, especially lung, stomach and prostate cancers. Tomatoes contain important nutrients, such as niacin, folate and vitamin B6, that have associated with the reduction of heart disease risk.

Potatoes as a good source of vitamin B6, vitamin C, copper, potassium, manganese, and dietary fiber.Potatoes also contain a variety of phytonutrients that have antioxidant activity.But make sure you eat boiled potatoes or plain grilled or roasted potatoes.Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits.

So remember eating boiled potatoes is the best.

Try making this simple side-dish which has both the potato and tomato.

"Aloo" or Potato as we all know is one of the best comfort foods. Potatoes are filling, moderate in calories, and non-fattening, and are an excellent way to ensure your continued success in eating healthy. Potatoes are an excellent source of almost every essential vitamin and mineral.Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. So here is another famous North Indian curry " Aloo Mutter" or "Potatoes and Green Peas in Tomato based gravy".

Wednesday, 28 November 2012

"Bisi Bele Bath" is a very popular rice dish in Karnataka especially in Bangalore, Mysore and surrounding places. BisiBeleBath is a meal in itself.This dish is very healthy as it has the perfect balance of rice, lentils, vegetables and some spices.This dish is best eaten with spicy potato chips but today I have garnished it with "Khara Boondi"/Savory Boondi just the way its served in most hotels/restaurants in Bangalore.Boondi is a fried Indian snack made from Chickpea flour.The bisibelebath recipe which I have put down here is made using home made bisi bele bath powder or masala.But if you do not want to go thru the trouble of making this yourself, you could buy the powder from any grocery store.I would however recommend MTR Bisi Bele Bath powder.My Mom is an expert in making this, and infact both my daughter and I, love her preparation, but over the years I too am able to make it quite as tasty as she makes... well almost..!!

Monday, 26 November 2012

Crispy beaten rice flavored with peanuts and spices makes a delicious any time snack. This is a healthy, low calorie snack that can be eaten any time of the day/night.Known as "Chivda" in Marathi and is a traditional Maharashtrian snack. Chivda tastes good if you make it with thin poha or beaten rice.Beaten Rice is Fluffy, easy to digest and fills your stomach with very little quantity another benefit of beaten rice is that it is fat, cholesterol and sodium free. Thus it is beneficial for obese and hypertensive patients. It is rich in riboflavin, vitamin E, Calcium, and Magnesium.Additional nutrition can be added to this Chivda by adding chopped onions and mint or coriander leaves and a dash of lemon juice just before serving.

My Mom used to make this very often during my childhood and we used to love to eat it whenever we felt like munching something!

Thursday, 22 November 2012

"Pathrode" is a very popular Mangalorean Delicacy made using Colocasia leaves also known as "Arbi ke patte" in Hindi.Its called as "Pathrado" in Konkani and "Pathrode" in Kannada and Tulu.Pathrode Phodi is fritters made from Stuffed Colocasia leaves.This is a starter that is a favorite among all konkanis.The basic procedure for making these fritters is the same like making Pathrode except that the filling or stuffing is a bit different.I know its not so easy to find colocasia leaves, but the solution is simple, grow them in your own garden or balcony.In India and parts of Asia it is known as "Colocasia" and is a food crop.But in other parts of the world like USA, Canada and Australia it is also known as "Elephant Ear" as is an ornamental plant.Do buy the bulbs and plant them at home, you will be able to make these new dishes very easily.Make sure to use enough tamarind in your dish to get rid of the itchiness.

Wednesday, 21 November 2012

My menu for lunch as well as lunch boxes today was supposed to be "Black eyed peas in Chilly Garlic broth or "Alasande Bea Saarupkari" in Konkani, with rice.But my lil one gets up in the morning and says she does not want to take rice for lunch but wants Chapatis. Well! what option do I have now, that is just 20 minutes more for her school bus to land and I have some boiled black eyed peas with me.Remembered I had some Spinach in the fridge which I had bought y'day, so quickly made this dish and alongside made chapati dough and quickly made chapatis.Now I'm sure you will agree to the saying "Necessity is the Mother of Invention"And lo! it tasted great...! Took me just 5 minutes to make this....and my lil one tasted a bit before packing it and loved it!!And I was in such a hurry to pack the lunch boxes that I had no time to get a good background to click the pic, so had to keep it on one of the paintings my lil one does day in and day out.Not sure if you will like the background, but am sure you will love this dish!

Tuesday, 20 November 2012

Sweet Upma or "Go'd Rulav" is a quick to make evening snack or breakfast dish.This dish does not contain onion or garlic like the traditional South Indian Semolina Upma/Khara Bath, hence made for breakfast during festivals.Also, no ground spices are added to it, so the only spice that comes thru is that of the green and red chilly. There is some amount of sweetness that comes from the sugar and coconut, hence kids love it. I learnt this from my Mom and love eating it as an evening snack during winter.

Monday, 19 November 2012

"Kele Phodi" means Raw Banana Fritters in Konkani.This is a easy to make fritter which goes well as one of the side dishes in an elaborate meal, or as the only side dish for rice and dal.I normally make this with simple rice and dalithoy.

Thursday, 15 November 2012

Did you know that the cheap, humble looking and so widely used cabbage could work miracles? The health benefits of cabbage include treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease.Research has proved that cabbage is helpful in cancer prevention.This is due to the three different types of nutrient richness found in this widely enjoyed food. Hence it is very beneficial to include cabbage in our diet atleast 2-3 times a week.However I enjoy raw cabbage more than cooked, and this salad is one of my most favorite salads.I learnt this salad from my mom.

"Theek Tukdi" or "Savoury Diamond cuts" is a deep fried snack that is made during festivals like "Diwali" or "Deepavali".This is snack which can be stored for a few days in air-tight containers.This snack is very popular in the Konkani community.Easy to make and very delicious!During my childhood my maternal grand mother and my mother used to make this quite often.I learnt this dish from my Mom.

"Biscuit Tukdi" or "Sweet Diamond cuts" is a deep fried snack that is made during festivals like "Diwali" or "Deepavali".This is snack which can be stored for a few days in air-tight containers.This snack is very popular in the Konkani and Maharashtrian community.Easy to make and very delicious!During my childhood my paternal grand mother used to make this quite often.I learnt this dish from my aunt.

Wednesday, 7 November 2012

Prawn Chilly Fry - Sri Lankan Style is a fiery Sri Lankan style starter which is perfect for the winter.This dish has the perfect blend of spices and tang that your palate will love.I learnt this dish from a friend who is also a Chef, and has worked some time in Bentota, Sri Lanka.

Tuesday, 6 November 2012

"Batate Gooli" means mashed potato balls in Konkani.This is a very ancient konkani dish, which is very simple, and which every mother/grandmother would make for their children.This dish dates back to the really olden days, when fast foods and instant foods were not yet available in India.In large joint families when little children would not like the curries or dishes cooked for a meal, or when the children were just hungry, the olden day grand mother would make this a jiffy.I have improvised the dish a little, by rolling the potato balls in semolina and shallow frying them for 2-3 minutes to give it a little bit of crispiness.But the traditional dish is without any frying.

Saturday, 3 November 2012

The most rejuvenating time for me is a walk on the beach, and better still if this walk is followed by some freshly cooked seafood.Pomfret Racheado is one such Goan delicacy that is perfect to be eaten in the the cooler months of the year since the pomfret fish is a little heavy so generally not eaten in peak summer months...!This Goan starter is Portuguese inspired.For me this is a meal in itself as I could gorge on 2-3 pomfrets all alone with a salad on the side, but its mainly served as a starter in most Goan food joints/shacks.

Friday, 2 November 2012

"Mirchi Ka Salan" is a traditional hyderabadi side-dish mostly served with biryani or any type of rice.Normally this dish is made using long green chillies but incase you do not find them you can make this dish using capsicum too.My grandmom used to make this dish, but since it has lot of ingredients I never attempted this dish, for the fear of not getting it right.But today when I was going thru my grandmom's cookbook, I thought of giving this dish a try.One of my friends recently told me about this amazing "Arbi ka salan" which had in a restaurant in Mumbai, and for a second I thought of using Arbi/Colocasia bulbs, but since the most famous of the Salan dishes is the "Mirchi ka Salan", I decided to make this today, and it did taste yummy!So blogging this dish rightaway, since these days, since its winter, all around in the markets you get to see these long green chillies, so if you happen to spot them just buy them and try this dish... Am sure you'll love it!All these years, I thought the best way to use these long green chillies was by making "Stuffed Green chillies" or "Chilly fritters", but today I realized that this dish is worth the effort..!!

Wednesday, 31 October 2012

Thai Basil Chilly baby potatoes is the perfect vegetarian starter.Its a quick and easy recipe, and a dish which I make very often.I grow Thai Basil in my little balcony so I can use them whenever I want.My daughter loves this, and so do all of us.Its perfect for today's rainy and cold weather.

Sunday, 28 October 2012

The most comforting meal for me is "Prawns & Malabar cucumber in Spicy Garlicy Gravy" with red rice. This is a konkani dish which my aunt and mom make best, but over the years I too have mastered the art of making this curry.Very simple to make and most comforting in every way.

Friday, 26 October 2012

Call it whatever you want, "chutney", "dip", "side dish", this is one dish my Mom and granny used to make during my childhood. Goes well with rice and dal or with chapatis or dosa and also with fritters or chips.Very easy to make and yet so versatile.

Wednesday, 24 October 2012

"Bharli Vangi" means stuffed Eggplant/brinjal in Marathi.I have already posted my "Granny's Brinjal Masala Dry" which is my personal favorite, but today I made this dish in the Maharashtrian style, following the recipe in my grandmom's cookbook.It turned out delicious, hence I am posting this.

This dish goes very well with phulkas or rotis.Am sure you will love it too!

About Me

I am a Graduate Engineer (BE Computer Science from Mysore University. I have worked in the IT industry for 13+ yrs, have undertaken the journey from a Trainee to a Project Manager and then decided to take up the job to be full time Mom and Home Maker because my only daughter needed me more than the company I worked for. Now after a short break, I decided to get back to the Corporate world....juggling between home, office and family is not easy, but thanks to my husband and my daughter for their wonderful support, I am enjoying every bit of my new role. I have a passion for cooking, and used to cook something new and different every meal every day, but now although cooking happens everyday, new and innovative cooking happens only during the weekends.